Sugar Free Asian Sweet Chili Dipping Sauce

Make this sugar free Asian Sweet Chili Sauce to dip your Keto Coconut Shrimp in!

Ingredients

½ cup allulose
½ cup water
2 tbsp chili garlic sauce
2 tbsp rice vinegar
1 tbsp tamari or coconut aminos
1/4 to 1/2 tsp glucomannan powder/konjac flour

Directions

Heat allulose, water, rice vinegar, tamari and garlic chili paste in a sauce pan over a medium heat, whisking constantly until it just comes to a boil.

Turn heat to low and continue to whisk and simmer sauce for two to three minutes.

Sprinkle 1/4 tsp. glucomannan powder/konjac flour into the sauce mixture and whisk vigorously. Begin cooking for one minute more. Sauce should thicken to a “dipping consistency”. While the sauce will continue to thicken as it cools, you may add more glucomannan, 1/8 tsp. at a time, up to a total of a 1/2 tsp. if it appears too thin- but remember, glucomannan is very powerful stuff!

Pour into an 8 oz. mason jar and allow to cool without a lid. Once completely cooled, lid the jar and refrigerate.

Easy Napa Cabbage Kimchi

Cabbage Kimchi is a fermented nutritional powerhouse, especially for your gut biome. And it’s delicious, from the first bite to the funky last.

Eat kimchi straight after day 3 or as it ages, add it to recipes such as Keto Kimchi Cauliflower Fried “Rice” or Korean Sunduboo (silken tofu stew).

Rice flour isn’t Keto, it’s true. But it is necessary for the fermentation process to occur, which eats the starches and reduces carb content. The nutritional information provided is before the carb content is naturally reduced, as there is no way to judge how much is removed. But even before factoring the fermentation process, this recipe is a low-carb, gut friendly, anti-inflammatory treat.

Ingredients

6 lbs Napa (Chinese) cabbage
1 cup Sea salt (I use a course grind red Hawaiian sea salt. Use any course grind sea salt however.)
8 Scallions, cut into half inch long pieces
1 lb Mu (Korean radish) or Daikon (Japanese radish), peeled and cut into matchstick pieces
1 tbsp rice flour
½ cup Gochugaru (Korean chili pepper flakes) coarse ground
4 tbsp Fish sauce
3 tbsp minced garlic
2 tsp grated ginger
½ cup Water

Directions

Dissolve half the salt (1/2 cup) in about 2 quarts water in a large bowl or pot.

Cut the cabbage(s) in quarters lengthwise and wash them in the salt water solution you’ve just made.

Shake the excess water from the cabbage, then cut the cabbage into 2 inch pieces. Discard the core.

Once well drained, discard the salt water and place the cut cabbage in the bowl/pot. Sprinkle on the remaining 1/2 cup of salt and mix it through with your hands. Allow to sit, uncovered for 4 hours (over time cabbage will release all it’s water).

Once the cabbage has soaked, place in a colander and rinse very well, at least twice. Allow to drain completely.

Place Mochiko flour in a small sauce pan with 1/2 c. of water. Stir to dissolve and place under low heat. remove from heat when a thin paste has formed and allow to cool.

Add gochugaru, garlic, ginger, fish sauce and water to the rice paste and mix well.

Now put on some rubber gloves. It’s best if they’re elbow length, like kitchen gloves.

Transfer paste to a very large bowl or pot and add to it the daikon and scallions. Mix well. After those ingredients are well incorporated, also add your well drained cabbage. Mix it all together by hand. Really get in there!

Transfer everything in the bowl, including excess liquid into a gallon size jar with an airtight lid or better yet, fermenting lid.

Place your new kimchi on the counter for two to three days, then transfer to your fridge. Kimchi will keep in the fridge for several weeks.